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| 不同热处理条件对副干酪乳酪杆菌K56发酵乳质构和风味物质变化的影响 |
| Influence of varying heat treatment conditions on texture and flavor compound profiles in fermented milk produced by Lacticaseibacillus paracasei K56 |
| 投稿时间：2025-01-26 修订日期：2025-04-03 |
| DOI： |
| 中文关键词: K56发酵乳 热处理 质构特性 风味物质 |
| 英文关键词:K56 fermented milk Heat treatment Texture characteristics Flavor compounds |
| 基金项目:国家乳业技术创新中心（2023-JSGG-28） |
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| 中文摘要: |
| 目的 热处理温度是影响发酵乳质构和风味的关键因素，然而目前缺乏K56发酵乳在不同热处理温度下风味变化的研究。本研究旨在分析不同热处理对K56发酵乳的质构及其挥发性和非挥发性风味物质的影响。方法 对K56发酵乳进行80-121℃的热处理，并采用质构分析仪、HS-SPME-GC/MS和LC-MS/MS分析其质构及挥发性、非挥发性风味物质的种类和含量变化。结果 随着热处理温度的增加，K56发酵乳的硬度降低，内聚性、弹性和胶着性增加；在110℃、4s处理下展现出最佳质构特性，其硬度为6.2 g，内聚性增加到0.18，弹性为0.708 mm，胶着性为4.8 g。热处理后检测到59种挥发性风味物质，其中90-121℃处理显著增加了酮类（6208.32 mg/L）和醇类（854.60 mg/L）；OAV分析显示发酵乳的主要风味物质为酯、酮和有机酸，以δ-癸内酯和乙酸异丁酯为主要贡献物质。在652种非挥发性代谢物中，80℃-110℃处理使脂类及衍生物、碳水化合物和有机酸显著下降，而90℃、15min和110℃、4s处理样本中，氨基酸、肽及其衍生物和吲哚类物质含量最高。结论 不同热处理条件下，K56发酵乳的质构特性和风味物质发生显著变化，110℃、4s处理下效果最佳，不仅改善其质构特性，还增强其风味物质的多样性，为发酵乳的品质提升提供了重要的科学依据。 |
| 英文摘要: |
| Objective Heat treatment temperature significantly affects the texture and flavor of fermented milk. However, research on the flavor variations of fermented milk produced by Lacticaseibacillus paracasei K56 (K56 fermented milk) under different heat treatment temperatures is limited. This study aims to analyze how varying heat treatment conditions influence the texture and the profiles of volatile and non-volatile flavor compounds in K56 fermented milk. Methods K56 fermented milk was subjected to heat treatment at temperatures ranging from 80 to 121°C. Texture analysis was performed using a texture analyzer, while variations in the types and concentrations of volatile and non-volatile flavor compounds were assessed using HS-SPME-GC/MS and LC-MS/MS techniques. Results With increasing heat treatment temperature, the hardness of K56 fermented milk decreased, while cohesiveness, elasticity, and adhesiveness improved. The optimal texture characteristics were observed at 110°C for 4 s, yielding a hardness of 6.2 g, cohesiveness of 0.18, elasticity of 0.708 mm, and adhesiveness of 4.8 g. A total of 59 volatile flavor compounds were detected following heat treatment, with temperatures ranging from 90 to 121°C significantly increasing the levels of ketones (6208.32 mg/L) and alcohols (854.60 mg/L). OAV analysis revealed that the flavor compounds in the fermented milk were esters, ketones, and organic acids, with δ-decalactone and isobutyl acetate being the major contributors. Among the 652 non-volatile metabolites identified, treatments at 80°C to 110°C resulted in significant reductions of lipids and their derivatives, carbohydrates, and organic acids. Conversely, the samples treated at 90°C for 15 min and at 110°C for 4 s exhibited the highest levels of amino acids, peptides, and their derivatives, as well as indoles. Conclusion Under varying heat treatment conditions, the texture characteristics and flavor compounds of K56 fermented milk exhibited significant changes. Treatment at 110°C for 4 s produced the optimal results, enhancing both the texture properties and the diversity of flavor compounds. These findings provide valuable scientific evidence for the quality enhancement of fermented milk. |
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